Roasted Potato Wedges

I try to mix it up some.. baked, fries, mashed even, but sometimes I just want to do something really different. I stole this one from Pioneer Woman and of course, had to mess with it some room (She loves kosher salt as much as I used to!), Enjoy!





4 Tbs olive oil
6 Russet Taters (good sized), cut into 8 long wedges
2 cloves garlic
2 Tbs balsamic vinegar
2 tsp Trader Joe’s Chili and Lime spice
1 Tbs smoked Paprika
Salt Substitute & coarse ground pepper to taste
Herbs (parsley or chopped rosemary, chives, all good)


  1. Preheat oven to a nice hot 450 degrees.
  2. Wash, dry and cut potato wedges
  3. Assemble and mix all the other ingredients (except herbs) in a large mixing bowl. Add potatoes and turn until the wedges are coated completely in goodness.
  4. Place a sheet of parchment paper over a cookie sheet and add tater wedges. Try to make sure that they do not overlap too much.
  5. Place on the middle shelf of the oven.
  6. Roast taters for 25 minutes, remove from oven.
    Using a spatula, shaker, stir and turn so all sides are in a different spot that before.
  7. There are a lot of variables – size of the potatoes, oven temp, etc, so keep an eye on it another ~ 30 minutes or so. Your taters should be cooked through and a little crispy. Check the seasoning adjust salt substitute and pepper as needed.
  8. Sprinkle with herbs, if you have them and serve hot.